Ingredients:
- 1 Carrot
- 1 Stalk Celery
- 1/2 Head Broccoli
- 1/3 Green Pepper
- 1/2 Small Onion
- 4 Mushrooms
- 2 Cloves Garlic
- 1 cm Piece of Ginger
- Sauce
- 30 mL Cornstarch
- 150 mL Cold Water
- 50 mL Soy Sauce
- 30 mL Oil
- Directions
- Rice
- 125 mL Long Grain White Rice
- 250 mL Cold Water
- Salt
- Rice
1. In a small covered saucepan bring rice, cold water, and salt to a boil over medium heat.
2. When water boils reduce the heat to medium-low.
3. Cook for 14-16 min. Do not lift the lid during cooking.
4. Without removing the lid, let stand for 5 min.
5. Fluff the rice with fork before serving.
Stir-Fry
1. Prepare the vegetables. Peel the carrot and cut of the diagonal. Slice celery on the diagonal. Cut the pepper into thin strips. Cut the strips in halves or thirds. Slice the broccoli stem on the diagonal, separate the florets into pieces. Thinly slice the onion. slice the mushrooms. Mince the garlic. Peel and mince the ginger.
2. In a large bowl, mix together the sauce and cold water. Once the cornstarch has completely dissolved, add the soy sauce and ginger.
3. Fill a liquid measure with cold water.
4. Heat oil in a pan over medium heat.
5. Stir-fry the onions and garlic for seconds.
6. Add the carrot, broccoli stems, and celery and stir-fry for 2 min.
7. Add mushrooms, and stir-fry for 1 min.
8. Add pepper and florets and stir fry for 1 min.
9. If the vegetables start burning or stick to the pan during steps 5-8 add 10 mL cold water.
10. Stir in the soy sauce mixture and cook for 3-5 min.
11. Serve immediately over steamed rice.